1) To prepare the dumplings, combine all of the dumpling ingredients except for the margarine and bread crumbs. Stir until mixture is doughy. Melt the butter and bread crumbs and place in separate bowls. Drop rounded tablespoons of the dough into the margarine and then coat with bread crumbs. Set aside.
2) In a soup pot, melt the margarine over medium-low heat. Slowly add the soymilk and vegetable broth and bring to a boil. Dissolve the cornstarch in 2 to 3 tablespoons soymilk and mix into broth. Stir continually until thickened. Add salt and pepper to taste. Meanwhile, saute unions
4. Mix the flour, paprika, salt, and pepper in a separate bowl. Add water and stir to combine. Coat the vegan "beef" tips with this mixture.
5) In a large baking dish, add the chick'n soup and 1 3/4 cups water. Add vegan "beef," onions to mixture and top with dumplings. Back uncovered for 30 minutes at 425 degrees Fahrenheit.
Source of recipe: I veganized one of my favorite recipes from my mom's kitchen, which required lots of substitutions.